Mazurkas (Poland)
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt (fine)4 tsps
Sugar1 large
Egg1.5 tsps
Pure Vanilla Extract4 tsps
Cornstarch1 cup
Orange Juice1 cup
Dried Apricot (diced)1 cup
Dried Date (quartered)1 cup
Dark3 tbsps
Candied Orange Peel (diced)Directions:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
Coat a 9 by 13-inch baking pan with butter or nonstick spray
4
Line the bottom of the pan with parchment paper
5
For the cookie: Whisk the flour, baking powder and salt in a bowl
6
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes
7
Scrape down the sides and add the egg and vanilla extract
8
Beat well, and then scrape down the sides
9
While mixing on low speed, add the dry ingredients in 3 batches
10
Scrape down the bowl between each addition, and mix until just blended
11
Transfer the dough to the prepared pan and spread evenly with a spatula
12
Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes
13
Cool completely, about 45 minutes
14
Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan
15
Whisk in orange juice until mixture dissolves
16
Stir in the fruits and candied orange peel
17
Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more
18
You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back
19
Remove from heat and transfer to a bowl
20
Stir in the nuts and lemon zest
21
Spread fruit evenly over the top of the cooled crust
22
Heat oven to 350 degrees F
23
Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes
24
Cool in pan on rack
25
Cut, using an oiled knife, into 24 bars
26
Serve